Learn more about our Summer produce
New Zealand is a nation of potato lovers, and luckily we grow enough for ourselves and a healthy export market of approximately 3 billion each year.
Watermelon, rockmelon (cantaloupe), honeydew … summer is prime melon time.
Of all the seasonal fruit and vegetables which ripen in summer, arguably none of them say ‘summer is here’ more than the colour, flavour, aroma of local stone fruit.
I say tomato, you say tomahto. I say fruit, you say vegetable. Let’s just call them delicious!
As beans are generally imported in the colder months we need to remember to celebrate the fresh locally grown varieties and colours summer brings.
It’s hard to believe capsicums have only been available in New Zealand for around 40 years. These ancient fruits, originally from South and Central America, have been cultivated since 5000BC yet were only introduced to Kiwis in the 70s.
Sweetcorn is one of summer's simplest, purest pleasures.
Summertime screams berry season! With their sweet, juicy flavour, very few diners won’t be tempted by fresh berries on your menu.
Courgette or zucchini? Courgette is the French
term and favoured by the United Kingdom, whereas zucchini is Italian and a more common term in America. Both are well known names for this popular vegetable in New Zealand.
Broccoli means “little sprouts” in Italian. It's part
of the Brassica family of vegetables which includes broccoli, cauliflower, cabbage, Brussels sprouts, broccoflower, Asian varieties of cabbage, turnips and swedes.
Lettuces are not all the same. While an iceberg offers a juicy addition when shredded and added to a roll or burger and makes a beautiful low carb wrap, nothing beats a cos for a salad with structure.
Surprisingly closely related to cashews and pistachios, mango first appeared over 5,000 years ago in India.
Oval shaped papaya has a bright orange-red flesh, whereas pawpaw has a lighter yellow flesh and is rounder in shape. In New Zealand though, papaya and pawpaw are one in the same.
Bananas are one of the most popular fruits in New Zealand. In fact, Kiwis eat more bananas per capita than anywhere else in the world, getting through 18kg per person every year.
Smaller than a baby green but larger than a sprout, microgreens are more than just a pretty garnish. Don’t be fooled by their size, as these tiny little leaves are packed with flavour
Spice up your meal with the vast variety of tastes!
“Soft” herbs, such as basil, tarragon, dill, and chives, are added at the end of cooking to finish off the dish.
“Hardy” herbs keep their flavour throughout prolonged cooking. They are the herbs that are added at the beginning of cooking.
Beautiful jewel-like beads, called arils, bursting with a tart juice, pomegranates have a rich history steeped in symbolism.
Globe artichokes are considered a delicacy and have been grown in Southern Europe for many centuries but are less frequently used in New Zealand.
Bursting with colour and flavour, you’d be hard pressed to find a more vibrant veg than beetroot.
First domestically grown in ancient India around the second–third millennia BC, cucumbers are technically a fruit and belong to the same botanical family as melons.
Carrots have been around for over 1,000 years. Originally coming in a variety of colours, it wasn’t until the 17th century that orange became the common colour.
Originating in South America, pineapples grow from spiky cactus-like plants on the ground. Each plant only produces one pineapple per season, but this same plant can fruit for up to 50 years!
Instantly add stunning good looks, vibrant colour, subtle texture and intriguing flavours to your dishes with edible flowers.